Roasted Tomato & Feta Penne

Roasted Tomato & Feta Penne

This Pasta Can Be Eaten Hot Or Cold!

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: 40 minutes

Ingredients

1/2 box dry Penne pasta, cooked

1 block Feta cheese

2 dry pints (4-5 cups) of assorted grape tomatoes

olive oil

1/2 tsp garlic powder

1/4 tsp onion powder

minced parsley for garnish

salt

pepper

Cooking Tools

Large pot

Oblong baking dish

 

Directions

Preheat oven to 375 Degrees F.  Place block of Feta in the baking dish, place all tomatoes around Feta cheese.  Drizzle olive oil  generously coating tomatoes and cheese and add the dry seasonings on top.

Place in oven and bake for 40 minutes.  While the tomatoes and cheese are roasting in the oven, cook pasta according to direction. Pull baking dish out of the oven and place cooked and drained pasta into the baking dish and toss the pasta with the cheese and tomatoes until well coated.  Garnish with minced parsley, you can eat this pasta hot or cold.

Serves 4

Roasted Tomatoes & Ricotta Bruschetta

Roasted Tomatoes & Ricotta Bruschetta

Fresh Garden Tomatoes From Jennifer's Garden!

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: 25 minutes

Ingredients

Tuscan or Ciabatta bread, sliced 1/2" thickness

4-5 cups sweet grape tomatoes

2 cups ricotta cheese

1 tsp dried oregano

1/2 tsp garlic powder

1 tbsp minced parsley

olive oil

Balsamic glaze

salt

pepper

Cooking Tools

Sheet pan 

Directions

Preheat oven to 400 Degrees F.  Place tomatoes on a baking sheet and drizzle with olive oil to coat the tomatoes. Season with oregano, garlic powder, half the minced parsley, salt and pepper. Roast tomatoes for 15 minutes and remove from oven. Remove the tomatoes to a bowl and leave behind the juices in the sheet pan.  Place slices of bread on sheet pan to absorb the juices, then flip over the bread and place the sheet pan back in the oven with the bread and bake for 10 minutes. Slightly cool the bread before spreading on the ricotta cheese.  Top the bread with ricotta with the roasted tomatoes, drizzle with some olive oil and garnish with the rest of the minced parsley.  Drizzle some Balsamic glaze right before serving if you so desire.

Serves 4-6

 

Tomato Bread

Tomato Bread
Take Store Bought Bread Dough And Elevate It!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes

Ingredients

1 1/2 cups of  Marinara Sauce

store bought pizza dough or bread dough

1 tsp garlic powder

1 1/2 cups Parmesan cheese, grated

olive oil for drizzle

cooking spray

1 egg

Cooking Tools

Loaf pan

Large cutting board

Small mixing bowl

Pastry brush

Cooling rack 

Directions
Preheat oven to 350 Degrees F.  Press out dough on cutting board at least wide as the loaf pan and stretch dough out so you can roll several times.  With the dough stretched out, spread the marinara sauce evenly from center to the edges.  Sprinkle on the garlic powder and Parmesan cheese evenly all over the dough.  Drizzle with olive oil and roll from one end to the other, like you are rolling a cinnamon bun. Take the rolled dough and place in the cooking spray lined loaf pan. Whisk egg in a mixing bowl and use the pastry brush to coat top of loaf.  Bake in oven for about 40 minutes.  Invert bread to a cooling rack.  Serve warm as is or use for open sandwiches.

Yields 1 loaf

Caprese Salad

Caprese Salad
Simple, Rustic and Sublime!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients

4 Roma Tomatoes, sliced

1 large fresh mozzarella, sliced

5-7 fresh basil leaves

extra virgin olive oil

Balsamic vinegar

salt

pepper

Cooking Tools

Platter 

Directions

Layer slices of tomatoes and mozzarella, add fresh basil leaves. salt, pepper and drizzle with olive oil and Balsamic vinegar.  Serve immediately.

Serves 2-4

Heirloom Tomatoes

Heirloom Tomatoes
Simplicity At It's Most Beautiful!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients

4-5 assorted Heirloom Tomatoes, quartered

8 basil leaves

extra virgin olive oil, drizzle

fresh ground salt

fresh ground pepper

Cooking Tools

Serving platter

Directions
Place cleaned and quartered tomatoes on a serving platter.  Tuck basil leaves in between slices of tomatoes.  Drizzle with olive oil and sprinkle with salt & pepper.
Serves 4 

 

Pulled Pork Tostadas

Pulled Pork Tostadas
With Homemade Corn Tortillas!
Difficulty: Easy

Perfect Recipe For Leftover Pulled Pork!

Ingredients
2 cups cooked pulled pork (heated)
2 cups P.A.N. white maize, instant dough
2 1/2 cups cold water
1 1/2 cups chopped tomatoes
1/4 cup cilantro, minced (optional)
1 small can black olives, sliced
1/2 cup red onion, minced
2 tbsp lime juice
1 1/2 cups arugula
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
salt
pepper

Directions
In a large mixing bowl; add the maize and stir in the cold water.  Mix maize and water until it forms into a dough. To make the homemade corn tortillas, make large meatball size dough balls ( this will yield approx. 6 )  Use a tortilla press lined with plastic wrap, both the bottom and top of dough ball, press plate down to create flat tortilla.  If you don't have a tortilla press,  place dough ball between 2 plastic wraps and press down with a plate.  In a large skillet on medium heat, with a lightly greased pan add tortillas to cook 2 to 3 minutes on each side.  Set aside in a warm location.  In a mixing bowl, add tomatoes, black olives, red onion cilantro (optional) salt, pepper and lime juice, mx and set aside.  To assemble the Tostadas; Take your homemade tortillas and add some heated pulled pork and some cheddar cheese on top of pork.  Put under a broiler for a minute to melt the cheese.  Once cheese is melted, take out of oven and top with arugula, tomato mixture and then the Monterey Jack cheese.  Serve immediately!
Yields 6



Roasted Tomato Salad

Roasted Tomato Salad
The Essence Of Greece In This Salad!
Difficulty: Easy

Serve With Your Favorite Dressing.

Ingredients
2 bags spring mix salad, prewashed
8 Campari or Roma tomatoes, halved
12 cloves garlic
1/2 large onion, sliced
1 cup of kalamata and green olives, pitted
1 cup feta cheese, cubed
1/2 cup pignoli nuts
1 tbsp dried oregano
salt
pepper
olive oil for drizzle

Directions
Preheat oven 350 Degrees F.  Place tomatoes, onions, garlic cloves on a foil lined sheet pan (makes clean-up easier).  Drizzle with olive oil, salt, oregano, pepper and toss tomatoes, onion and garlic until well coated.  Cook for 1 1/2 hours.  Cool tomatoes to room temperature before assembling salad.  Place spring mix on a chilled plate, then assemble your salads with the roasted tomatoes, onions, garlic and the rest of the flavorful ingredients.  Serve with a simple oil and vinegar or your favorite dressing!
Serves 4

Roasting On A Lined Sheet Tray, Makes Clean-up Easier!!

Poulet a la Catalane

Poulet A La Catalane
A Northern Spain And Southern French Cuisine!
Difficulty: Moderate

Serve With Tarragon Fingerling Potatoes.

Ingredients
1 free-range chicken, cut into large pieces, leaving skin on
Olive oil, for sautéing
1 slice smoked duck breast, roughly chopped
1 large onion, chopped
2 cloves garlic, chopped
1 slice unsmoked bacon, cut into cubes
5 tomatoes, peeled and pureed
1 cup tomato concentrate/puree
1 tbsp sugar
2 1/4 cups water, plus 2 cups water, for blanching
1 1/2 tbsp all-purpose flour, for thickening
Pinch salt
Freshly ground black pepper
2 bitter oranges, blanched *see cooks note (recommended: Bigerades) sliced
*Cooks Note: To blanch the oranges, boil 2 cups of boiling water in a small saucepan. Add oranges and boil for 1 minute. Remove and leave to cool then slice. Blanching the orange removes the bitterness.  You can also use blood oranges.

Directions
Sauté the chicken pieces in olive oil in the pot until they are golden brown. Add the duck breast and sauté another few minutes. Remove and reserve on a plate.
Brown the onions and garlic in the chicken drippings. Remove from the heat and reserve.
Fry the bacon in another pan. *Cooks note: don't use any oil as there is enough fat in the bacon. When the bacon is crisp and the fat is rendered, combine with chicken and duck breast and set aside.
Mix the peeled tomatoes with the tomato concentrate and puree; add sugar. Heat them in another pan until they turn slightly reduced. Add 1 1/2 tablespoons of the flour to thicken. Add the onions and garlic to the tomato mixture. Add the chicken, bacon, and duck and cover with 2 1/4 cups of water. Add salt and freshly ground black pepper. Bring to a slow simmer and cook for 40 minutes. Add 4-5 slices of blanched orange to casserole and leave for 20 minutes to allow the orange aromas to permeate the chicken. Then remove them and reserve for garnish.
4 servings